To make Pancakes. is a traditional Stuart recipe for a classic method of making the traditional British flour, milk and egg pancake, the staple of Shrove Tuesday (pancake day) teas for generations. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make Pancakes.
Take three pints of cream, a quart of flour, eight eggs, three nutmegs, a spoonful of salt, and two pound of clarified butter; the nutmegs being beaten, strain them with the cream, flour and salt, fry them into pancakes, and serve them with fine sugar.
Modern Redaction
Ingredients:
750ml cream
275g plain flour
4 eggs
2 tsp freshly-grated nutmeg
1/2 tsp salt
clarified butter, for frying
finely-powdered sugar, for dusting
Method:
Mix together the flour, eggs, salt and nutmeg in a bowl. Beat in the cream until you have a smooth batter then set aside to rest for 30 minutes.
Once the batter has rested, heat a non-stick frying pan over high until very hot. Reduce the heat to medium then add a very small piece of clarified butter and use to coat the pan. Beat the batter then add a ladleful to the pan, quickly rotating the frying pan so that the batter evenly coats the base.
Cook for about between 30 seconds and 1 minute, or until the base of the pancake is lightly browned. Now, using a palette knife, gently flip the pancake over and cook on the other side for about 10 seconds, or until this side is also lightly browned. Carefully slice the pancake onto a heat-proof plate then set in a low oven to keep warm as you cook the remaining batter in the same fashion.
Serve the pancakes dusted with just finely-powdered sugar to be authentic. However, for most modern tastes a squeeze of lemon juice would be a very acceptable addition.
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